Food Sciences
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- Improved analysis of anthocyanins and vitamin C in blue-purple potato cultivars (2018)
- Improved uptake of anthocyanins-loaded nanoparticles based on phenolic acid-grafted zein and lecithin (2025)
- Improving the sensory quality and health attributes of goji berry wine with Lachancea thermotolerans: A focus on acidity, aroma, and phenolic enrichment (2025)
- Inclusion complexation of catechins by hyperbranched cyclodextrin: preparation, characterization, stability, antioxidant and antimicrobial properties (2025)
- Inconsistent nomenclature of microbiota-associated metabolites hampers progress of the field (2022)
- Individual Differences in the Perception of Color Solutions (2018)
- Indole-3-propionic acid, a gut-derived tryptophan metabolite, associates with hepatic fibrosis (2021)
- Influence of Dietary Triacylglycerol Structure on the Accumulation of Docosahexaenoic Acid [22:6(n-3)] in Organs in a Short-Term Feeding Trial with Mildly Omega-3 Deficient Rats (2024)
- Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge (2023)
- Influence of egg proteins on sensory properties of Madeira-type cakes (2014)
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